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Balsamic Roasted Sweet Potatoes And Butternut Squash Recipe

by Global Cookbook

Ingredients

4 lrg sweet potatoes peeled, and cut into 3/4" by 3" cubes 1/4 c. extra virgin olive oil plus more 1/4 c. balsamic vinegar plus more 2 Tbsp. unsalted butter melted

2 Tbsp. minced fresh herbs such as rosemary and thyme Salt to taste Freshly-grnd black pepper to taste 2 med butternut squash peeled, seeded, and cut into 3/4" by 3" cubes 1 sm arugula bunch washed, and stems removed

Directions

1. Heat oven to 400 degrees. In a large bowl, toss together the potatoes, 2 Tbsp. extra virgin olive oil, 2 Tbsp. balsamic vinegar, 1 Tbsp. butter, 1 Tbsp. herbs, salt, and pepper.
2. In a separate bowl, toss together squash, 2 Tbsp. extra virgin olive oil, 2 Tbsp. balsamic vinegar, 1 Tbsp. butter, 1 Tbsp. herbs, salt, and pepper.
3. Arrange the vegetables in a single layer on two 13- by 18-inch baking pans. Transfer pans to oven, and roast vegetables till golden brown and tender, 45 to 60 min, rotating the pans between the shelves halfway through roasting.
4. Remove the pans from the oven, and allow vegetables to cold slightly. Transfer vegetables to a large bowl. Toss the vegetables with the arugula. Drizzle with additional extra virgin olive oil and balsamic vinegar, and serve immediately.
5. This recipe yields 10 to 12 servings.

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